|1.5 cups||diced pumpkin (3/4 inch dice)|
|3 cups||brussel sprouts, cleaned, blanched and halved|
|3 tbsp||extra virgin olive oil|
|2 cups||mixed mushrooms, cleaned and trimmed|
|1/2 cup||white wine|
|3/4 cup||dark chicken stock|
Heat olive oil in a fry pan over medium high heat. Immediately add pumpkin and sauté for 4 to 6 minutes or until pumpkin is a golden brown colour.
Add mushrooms and season with salt. Continue to cook for another 5 minutes.
Deglaze with white wine. Cook until wine is absorbed and then add chicken stock and blanched brussel sprouts.
Continue to cook until vegetables are nicely glazed with stock.